Thursday, July 9, 2009

Russian Cooked Vegetable Salad

Featured Food Storage/Pantry Items: Canned beets or fresh beets, canned peas, pickles.

Storage Suggestion: Stock up on canned beets or preserve beets from your garden.

I have been trying to come up with a salad recipe for this blog that featured mostly food storage and pantry items for some time now. Then I remembered this favorite salad of mine which is an authentic Russian dish. I was first served it by our Russian friends. The weird part is I am not usually a fan of canned beets or canned peas but I love them in this recipe. You can always use fresh beets from your garden also. The best part about this recipe is that it uses long storage veggies like carrots and potatoes and canned veggies. A perfect food storage recipe that features a bright and fresh flavor.

Russian Salad

1 can (16 oz) of sliced beets (I actually used a smaller can and it turned out fine)

3 medium size potatoes, peeled and cut into small cubes

2 medium size carrots, peeled

3/4 cup chopped onion

3 medium size dill pickles or 1/2 cup , cut into 1/2 inch dice

1 can peas

1/4 cup chopped scallions

1/ Cup finely chopped dill or 1 TB dried dill

Salt and pepper to taste


1 tsp dry mustard

1/2 tsp sugar

3 Tb red wine vinegar

1/3 Cup sunflower or canola oil

Salt freshly ground pepper to taste

Peel and dice potatoes and boil in lightly salted water until tender but still slightly firm. Drain and chill potatoes in refrigerator. Chop remaining veggies while potatoes are cooking. Combine veggies with cooled potatoes and season with dill and salt and pepper. Toss gently. Whisk dressing ingredients together and toss gently with salad.

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